Paris reverie

Paris. One word that conveys so much. For those of you who’ve been, this image of rooftops, chimneys, trees and beautiful evening light will speak to you. While not necessarily what most people think about when they hear that one word, the feeling I get from this image is one of calm, contentment and feeling at home.

Odd isn’t it? Steve and I lived here for 9 months during my Le Cordon Bleu pastry schooling and have been back a number of times over the years. Our last trip was 4 years ago, our return this time much longer than anticipated thanks not only to COVID but to life events in general. Things are always changing aren’t they.

Rows of plane trees in Le Jardin des Plantes

During those months, we lived in an apartment on rue Poliveau in the 5th arr, just down the street from Le Jardin des Plantes, the city’s primary botanical gardens. I took regular walks through the Jardin and along the Seine, always anticipating the vision of Notre Dame in front of me as I passed under the Pont de la Tournelle. Now undergoing restoration after the devastating April, 2019 fire, it is a much different image than the one that would always take my breath away a little bit every time it came into view. There’s something about it.

Restoration underway

Here are just a handful of images that help define Paris for me.

Wallace fountain on rue Jeanne d’Arc in the 13th arr

Small city garden at Place Louis Armstrong 13th arr

Streets named for artists like Edouard Manet (one of Steve’s faves!!), Rubens and Watteau.

Iconic art noveau metro signage - nearest line 5 station to our AirBnB

Fountains - this one is near the foot of rue Mouffetard in the Latin Quarter

One of Steve’s favorite pastries - Paris Brest from Maison Landemaine on rue Monge

Boat rides on the seine - Musée d’Orsay from the water

Lovely flowers on a neighboring balcony

Baguette from nearby pâtisserie/boulangerie La Gobelinoise on Av. Les Gobelins, 13th arr

Sailboats at Le Jardin du Luxembourg

Fruit stands - C’est la saison des cerises! Near rue Mouffetard.

Vintage shop signs at Musée Carnavalet

Do I have to say it??

There’s so much more - I’ve barely scratched the surface. It’s good to be back.

Stay healthy and enjoy summer!

Charles DeGaulle statue on Place Clemenceau

Paris Brest - more fun with pâte à choux

After my recent post on religieuses and the steps of making pâte à choux, while we’re in the mood let’s take a look at Paris Brest. Another classic choux paste creation, it’s reportedly named to commemorate the famed Paris to Brest bicycle race, being created years ago by a pastry chef to resemble a bicycle wheel. I’m only one in a long, long, long line of folks who have written about this very thing.

One can make the round any size - large, medium or individually small - it’s all up to you. I used to make individual ones on occasion back in our Providence days, but it’s certainly been awhile. Since Steve and I are the only ones around to eat the goods, I decided on a round about 6-7 inches in diameter that would yield decent wedges to be consumed over 2-3 days.

I piped and baked the Paris Brest rounds the same day as the religieuses then held them in the freezer overnight before assembly the following day. One can pipe one ring with two tiers, splitting it in half once baked, but I decided to bake two separate rings, one for the top and one for the bottom.

Here’s the breakdown. Draw two circles of your chosen size on parchment, overturn the paper and place it on a sheet pan. Using a medium star tip I piped a ridged bottom layer and a more swirly top layer. I tucked in small rounds of “crunchy top” circles then sprinkled on some chopped hazelnuts.

Here they are nicely baked and browned.

When you’re ready to assemble, carefully slice off the top edges of the bottom layer to shave off any unevenness (snack time!).

I went with classic praline pastry cream for the filling. The same day that I had made the crème pat for the religieuses, I separated out 200 g and blended in praline paste made by processing 40 g sugared hazelnuts to a paste consistency. Once chilled I added a nice dollop of whipped cream to lighten it. Using a medium star tip I got a little carried away with my squiggles and ruffles. Have fun with it!

Set the top on and gently nestle it in place. I like to give it a dusting of confectioner’s sugar too.

Now slice and enjoy. You won’t be sorry.

Wherever you are and whatever you’re doing, keep up the good work and live happily. It’s not always easy, that’s for sure.